Crispy Romesco Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
50g panko breadcrumbs
02 -
50g regular flour
03 -
2 chicken breasts, sliced into 4 thin fillets
04 -
1 beaten egg
05 -
2 tablespoons olive oil
→ Romesco Sauce
06 -
2 roasted red peppers from a jar
07 -
1 teaspoon paprika
08 -
2 tablespoons almonds
09 -
4 sun-dried tomatoes
10 -
2 garlic cloves
11 -
½ tablespoon balsamic vinegar
12 -
4 tablespoons olive oil (add more if needed)
13 -
2 teaspoons kosher salt
→ Salad
14 -
Handful of arugula or rocket leaves
15 -
Freshly cracked black pepper
16 -
5 small lettuce leaves, finely chopped
17 -
1 tablespoon parmesan, grated
18 -
½ lemon, squeezed for juice
19 -
1 tablespoon mayo
20 -
2 tablespoons sour cream
→ Assembly
21 -
4 tablespoons softened butter
22 -
3 minced garlic cloves
23 -
Generous parmesan for topping
24 -
5g fresh parsley, chopped finely
25 -
2 focaccia rolls or sandwich pieces
# Instructions:
01 -
Take the chicken pieces and season them with salt. Dip each piece into flour, then whisked egg, and finally coat with the breadcrumbs. Cook in a skillet with olive oil over medium heat for 4 minutes per side until crispy and lightly golden.
02 -
Blend the roasted peppers, garlic, almonds, sun-dried tomatoes, paprika, balsamic, and olive oil in a blender. Adjust consistency by adding extra olive oil if needed. Put it aside when smooth.
03 -
Combine mayo, sour cream, parmesan, pepper, and lemon juice in a bowl. Toss with the lettuce and arugula until coated.
04 -
Mix softened butter with minced garlic and parsley. Spread this mixture on all sides of the focaccia. Cover with grated parmesan and toast under a grill until it turns golden and bubbly.
05 -
Smear romesco on both focaccia slices. Layer chicken and the prepared salad on one slice. Place the other slice on top and wrap up in parchment paper tightly.
# Notes:
01 -
You can double everything to make enough for 4 people.
02 -
Store these sandwiches wrapped in parchment paper in the fridge for later.